Thursday, April 06, 2006

Cuban Lentil Soup
(Sopa de Lentejas)

This is a delicious Cuban version of lentil soup, thick and rich in taste and texture.
Serving Size: 6 -8

1 cup lentils (rinsed)
1 tbsp vinegar
1 medium onion (chopped)
3 garlic cloves (minced)
6 cups water
1 pack Goya beef bouillon
1 celery stalk (chopped)
2 tomatoes (quartered)
1 potato (peeled, diced)
3 basil leaves
1/2 tspn oregano
1/4 cup white wine
1 bay leaf
1 tspn cumin

1 tspn salt
1/2 tspn pepper

Over low heat, pour the water and add the lentils in a large sauce pan. Bring to a boil, then reduce heat to low, cover and simmer for 15 mins. Add vinegar, onion, garlic, beef bouillon, celery, tomatoes, potato, bay leaf, cumin, basil and oregano. Stir ingredients well, and bring to a boil. Reduce the heat to medium, then cover and simmer for 45 mins. Remove the bay leaf and discard. Add salt and pepper and wine and stir well. Cook an additional 5 mins. The soup should be somewhat thick and not very watery, and the potatoes tender. To thicken, let stand for several mins. Serve on soup bowls and enjoy!

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